LUNCH MENU
For the Table
BREAD SERVICE
6 (SMALL) / 12 (LARGE)
gruyere popovers, jalapeno corn bread, sweet butter, radishes, grapes
CLOTHESLINE BACON (2 pc)
17
black pepper maple glaze, pickle, lemon
Oysters & Shrimp
NAKED OYSTERS (6)*
20
half shell, cucumber apple mignonette, (3) east coast (3) west coast varietals
DRESSED OYSTERS WITH CRABMEAT (5)*
25
east coast oysters, pickled veg, grated ginger, citrus
SHRIMP & AVOCADO "COCKTAIL"
21
endive, veggie chips, shaved carrots
CRISPY SHRIMP SPRING ROLLS
19
thai peanut sauce, fermented black bean, cucumber
Appetizers
SOUP OF THE DAY
mp
SPRING GREEN SALAD
18
baby greens & herbs, asparagus, radish, sherry-tamari vinaigrette
STEAKHOUSE WEDGE SALAD
18
crispy bacon, blue cheese, tomato, candied walnuts, dried cranberries, tomato vinaigrette
AVOCADO & PASTRAMI SALMON CROSTINI
18
egg, capers, everything bagel spice
LOBSTER DUMPLINGS
19
chili oil, tomato miso, basil, preserved lemon
TUNA AND SALMON TARTARE*
19
avocado, shaved vegetable salad, gaufrettes chips
MAIN SALADS
BURRATA CHEESE AND PROSCIUTTO SALAD
24
asparagus, watermelon, olives, watercress, miso cider vinaigrette
COBB SALAD
22
confit chicken, avocado, bacon, tomato, egg, blue cheese, red wine bacon vinaigrette
LITTLE GEM CHICKEN CAESAR
25
grilled chicken, aged parmesan, croutons, parmesan crisp, lemon sub grilled shrimp 9 petite filet 6oz 14
SESAME TUNA
27
soba noodles, red cabbage & apple slaw, ginger-sesame dressing
MAINS
RED HORSE DB CHEESEBURGER
20
lettuce, tomato, onion, house-cut fries & DB sauce
KOREAN FRIED CHICKEN SANDWICH
20
pickles, cabbage, gochujang mayonnaise, shrimp chips
OPEN FACE BISON SHORT RIB SANDWICH
23
grilled artisanal bread, horseradish creme fraiche, gruyere, and onions three ways (caramelized, pickled, frizzled)
CHICKEN PAILLARD
26
buffalo mozzarella, arugula, fennel, pickled onion, tomato, vin cotto
SEARED GINGER BLACK PEPPER SALMON
29
bok choy, sesame ginger roasted beets, garlic chili sauce
STEAK FRITES
39
petite filet 6oz, house-cut french fries
ROAST BRANZINO
32
artichoke purée, tiny ratatouille vinaigrette, kalamata olives
STEAKHOUSE
DB "salt aged" beef*
David Burke Himalayan Salt Aging: Patent US 7,998,517 B2
20 oz dry aged ribeye
72
PORTERHOUSE on the bone (for 2)
145
WET AGED:
8 oz Filet Mignon
53
Sides
ANGRY BROCCOLI
8
chili oil, garlic, preserved lemon
STIR-FRY VEGETABLES
7
CREAMED SPINACH
9
HIPSTER FRIES
10
bacon, shishito peppers
DESSERTS
Vanilla Bean Crème Brûlée
12
berries, fortune cookie
Jasmine Macerated Fruit & Berries
12
seasonal fruit, jasmine syrup, sorbet
"HUMBLE PIE" OF THE DAY
12
OG Chocolate Cake Pop Tree with Cotton Candy (for 2)
24
red velvet, black and white chocolate raspberry, heath bar crunch, chocolate sprinkles and bubblegum whipped cream
TINY DANCER
13
triple chocolate mousse cake, toasted almonds, grand marnier caramel, raspberry sauce, whipped cream
*Items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
REDHORSEBYDB.COM @REDHORSEBYDB_WHITEPLAINS @CHEFDAVIDBURKE
